摘要
蛋清蛋白质水解液含盐量高,风味欠佳。本研究用离子交换树脂对蛋清蛋白质水解液进行脱盐处理,在10倍柱体积/h的流速下,氮回收率为87%,脱盐率可达90%以上;实验结果还表明,水解液在温度高于50℃时有明显异味,环状糊精能有效改善产品的风味。
There was so much salt in the hydrolysates of egg white that would affect hu man' s health as well as the 91taste.Salt could be removed with ion exchange resins.Under the conditio n of the flow rate of 10vol /h,the hy-drolysates reclamationrateexceed ed 87%andtherateofdesalinization was noless than90%afterpassingthr ough the exchange resins.The study also s howed that the hydrolysates' flavour was bad when temperature was above50℃,and became better withβ-cyclodextrin treatment.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第1期90-92,共3页
Food Science
基金
黑龙江省重点科技攻关项目(G99B-2)
